Chicken Milanese

Chicken Milanese is a classic Italian dish featuring breaded and fried chicken cutlets. It's crispy on the outside and juicy on the inside, often served with a simple arugula salad and a squeeze of lemon. Here’s a delicious recipe to make Chicken Milanese at home:

Chicken Milanese Recipe

Ingredients

For the Chicken:

- 2 boneless, skinless chicken breasts

- Salt and freshly ground black pepper

- 1 cup all-purpose flour

- 2 large eggs

- 1 cup breadcrumbs (plain or Italian-style)

- 1/2 cup grated Parmesan cheese (optional)

- Olive oil or vegetable oil, for frying

- Lemon wedges, for serving

For the Salad

- 4 cups arugula, washed and dried

- 1/4 cup shaved carrots

- 1-2 tablespoons olive oil

- 1 tablespoon fresh squeezed lemon juice

- Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Chicken:

- Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2 inch thick).

- Season both sides of the chicken with salt and pepper.

2. Set Up Breading Station:

- In three separate shallow dishes, set up your breading station:

- In the first dish, place the flour.

- In the second dish, beat the eggs until well combined.

- In the third dish, combine the breadcrumbs and grated Parmesan cheese (if using).

3. Bread the Chicken:

- Dredge each piece of seasoned chicken in the flour, shaking off any excess.

- Dip the flour-coated chicken into the beaten eggs, allowing any excess to drip off.

- Finally, coat the chicken with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.

4. Fry the Chicken:

- In a large skillet, heat about 1/4 inch of oil over medium-high heat. The oil is ready when a breadcrumb dropped into the oil sizzles.

- Carefully add the breaded chicken to the hot oil (you may need to do this in batches to avoid overcrowding). Fry for about 3-4 minutes on each side, or until golden brown and cooked through.

- Once done, transfer the chicken to a plate lined with paper towels to absorb excess oil. Season lightly with salt.

5. Prepare the Salad:

- In a large bowl, combine the arugula, cherry tomatoes, shaved Parmesan, olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine.

6. Serve:

- Serve the Chicken Milanese hot, garnished with fresh lemon wedges for squeezing over the chicken. Pair it with the prepared arugula salad for a refreshing touch.